Best 4 Hot Or Cold Vegetable Frittata Recipes
Welcome to the world of vegetable frittatas, a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. Frittatas are a type of Italian egg dish that are similar to quiche, but without the crust. They are typically made with eggs, vegetables, and cheese, and can be customized to your liking. Whether you prefer your frittata hot or cold, there are endless possibilities for ingredients and cooking methods. In this article, we will provide you with the ultimate guide to creating the best vegetable frittata, including tips for choosing the right vegetables, selecting the perfect cheese, and achieving the ideal texture. So, get ready to embark on a culinary journey and discover the secrets to making an unforgettable vegetable frittata.
Let's cook with our recipes!
EASY VEGETABLE FRITTATA
The best frittata has a texture similar to custard. Whisking in a bit of full-fat dairy like cream, half-and-half or even whole milk is essential for the best texture. Also, play it safe when baking the frittata and check it a few minutes before it's supposed to be done. Perfectly cooked frittatas look barely set on top and tremble - like jello - after giving the pan a gentle shake.
Provided by Adam and Joanne Gallagher
Categories Breakfast
Time 40m
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk the eggs with cream, 1/2 teaspoon of the salt, pepper, and the cheese.
- Heat the olive oil in an oven-safe 10-inch skillet (non-stick or a well-seasoned cast iron pan are best).
- Add the zucchini, onions, and bell pepper. Cook, stirring every once and a while until the onions are soft and the zucchini and bell peppers have a little color; about 5 minutes.
- Season with 1/4 teaspoon of salt then add the spinach. Toss the spinach around the pan until it's ever so slightly wilted and bright green.
- Turn the heat to low. Give the egg mixture another whisk then pour into the skillet. Shimmy the pan back and forth a bit to distribute the egg around the vegetables.
- When the edges of the frittata begin to set and turn lighter in color, slide the skillet into the preheated oven; about 1 minute.
- Bake for 20 to 30 minutes, until the eggs are barely set and the frittata trembles - like jello - when you give the pan a gentle shake. Keep an eye on it as it bakes and check the frittata a few minutes before it's supposed to be done. You are not looking for a brown top, just one that looks cooked and barely set.
- Serve the frittata hot or cold with fresh herbs on top.
Nutrition Facts : ServingSize 1 slice (6 slices total), Calories 279, Fat 21.4g, SaturatedFat 9.6g, Cholesterol 346.2mg, Sodium 559.8mg, Carbohydrate 4g, Fiber 0.8g, Sugar 2.6g, Protein 17.4g
HOT OR COLD VEGETABLE FRITTATA
Great served hot or cold. Increase eggs to 8 or even 10 if you end up with more vegetables. Make sure all the water is cooked off or drained before combining with egg mix so it doesn't end up soggy or watery when taken out of the oven. Can add broccoli or any other veggies from your pantry. Posting it here for safekeeping. Recipe saved from allrecipes.com.
Provided by dumbell579
Categories Breakfast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large skillet or frying pan, heat oil over medium high heat. Add zucchini, mushrooms, onion, green pepper and garlic; saute until tender. Remove from heat and let cool slightly.
- In a large bowl, beat together the eggs and cream. Stir in cream cheese, cheddar cheese, bread cubes and sauteed vegetables. Season with salt and pepper. Mix well and pour into prepared baking dish.
- Bake in preheated oven for one hour, or until center is set. Serve hot or cold.
Nutrition Facts : Calories 438.2, Fat 39, SaturatedFat 20.8, Cholesterol 253.5, Sodium 693.5, Carbohydrate 6, Fiber 0.9, Sugar 2.2, Protein 17.2
HOT OR COLD VEGETABLE FRITTATA
Not your typical zucchini quiche. This fantastic medley of fresh veggies may be served either hot or cold. You can even cut it into small pieces and serve as finger food!
Provided by PEGAREE
Categories Frittata
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large skillet or frying pan, heat oil over medium high heat. Add zucchini, mushrooms, onion, green pepper and garlic; saute until tender. Remove from heat and let cool slightly.
- In a large bowl, beat together the eggs and cream. Stir in cream cheese, cheddar cheese, bread cubes and sauteed vegetables. Season with salt and pepper. Mix well and pour into prepared baking dish.
- Bake in preheated oven for one hour, or until center is set. Serve hot or cold.
Nutrition Facts : Calories 469.7 calories, Carbohydrate 12.1 g, Cholesterol 233.6 mg, Fat 39.2 g, Fiber 1.9 g, Protein 18.8 g, SaturatedFat 20.9 g, Sodium 789.5 mg, Sugar 3.3 g
HOT OR COLD VEGETABLE FRITTATA
Not your typical zucchini quiche. This fantastic medley of fresh veggies may be served either hot or cold. You can even cut it into small pieces and serve as finger food!
Provided by PEGAREE
Categories Frittata
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large skillet or frying pan, heat oil over medium high heat. Add zucchini, mushrooms, onion, green pepper and garlic; saute until tender. Remove from heat and let cool slightly.
- In a large bowl, beat together the eggs and cream. Stir in cream cheese, cheddar cheese, bread cubes and sauteed vegetables. Season with salt and pepper. Mix well and pour into prepared baking dish.
- Bake in preheated oven for one hour, or until center is set. Serve hot or cold.
Nutrition Facts : Calories 469.7 calories, Carbohydrate 12.1 g, Cholesterol 233.6 mg, Fat 39.2 g, Fiber 1.9 g, Protein 18.8 g, SaturatedFat 20.9 g, Sodium 789.5 mg, Sugar 3.3 g
Tips:
- Use a variety of vegetables. This will give your frittata a more interesting flavor and texture. Some good options include onions, peppers, spinach, mushrooms, and tomatoes.
- Don't overcook the vegetables. You want them to be tender, but not mushy. Cook them over medium heat until they are just softened.
- Use a good quality cheese. This will make a big difference in the flavor of your frittata. Choose a cheese that melts well, such as cheddar, mozzarella, or Parmesan.
- Don't overcrowd the pan. If you put too many vegetables in the pan, they won't cook evenly. Spread them out in a single layer in the pan.
- Cook the frittata over medium heat. This will help it to cook evenly and prevent it from burning.
- Don't flip the frittata. Unlike a pancake, a frittata is not flipped during cooking. Just let it cook undisturbed until the top is set and the center is cooked through.
- Let the frittata cool slightly before serving. This will help it to hold its shape when you cut it.
Conclusion:
A frittata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables and it's also a healthy and protein-packed meal. With a little practice, you'll be able to make perfect frittatas every time.
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